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Salisbury steak

Salisbury steak is a dish originating in the United States and made from a blend of ground beef and other ingredients and usually served with gravy or brown sauce. It is a version of Hamburg steak.

Salisbury steak
Salisbury steak with brown gravy
CourseEntrée
Place of originUnited States
Created byJ. H. Salisbury
Serving temperatureHot
Main ingredientsGround beef
Ingredients generally usedVarious
Similar dishesHamburger

Contents

Hamburg steak is known by the name "Frikadelle" in Germany since (at least) the 17th century.

Hamburg was a common embarcation point for transatlantic voyages during the first half of the 19th century and New York City was the most common destination. Various New York restaurants offered Hamburg-style American fillet, or even beefsteak à Hambourgeoise. Early American preparations of minced beef were therefore made to fit the tastes of European immigrants.

Origin of the name

Coming from this history of ground meat dishes is the Salisbury steak. James Salisbury (1823–1905) was an American physician and chemist known for his advocacy of a meat-centered diet to promote health, and the term Salisbury steak for a ground beef patty served as an entree has been used in the United States since 1897. Today, Salisbury steak is usually served with a gravy similar in texture to brown sauce, along with various side dishes. It is a common item in supermarket frozen food sections.

Dr. Salisbury recommended this recipe (somewhat different from modern Salisbury steak recipes) for the treatment of alimentation (digestive problems):

Eat the muscle pulp of lean beef made into cakes and broiled. This pulp should be as free as possible from connective or glue tissue, fat and cartilage...previous to chopping, the fat, bones, tendons and fasciae should all be cut away, and the lean muscle cut up in pieces an inch or two square. Steaks cut through the centre of the round are the richest and best for this purpose. Beef should be procured from well fatted animals that are from four to six years old.
The pulp should not be pressed too firmly together before broiling, or it will taste livery. Simply press it sufficiently to hold it together. Make the cakes from half an inch to an inch thick. Broil slowly and moderately well over a fire free from blaze and smoke. When cooked, put it on a hot plate and season to taste with butter, pepper, salt; also use either Worcestershire or Halford sauce, mustard, horseradish or lemon juice on the meat if desired. Celery may be moderately used as a relish.

United States Department of Agriculture standards for processed, packaged "Salisbury steak" require a minimum content of 65% meat, of which up to 25% can be pork, except if de-fatted beef or pork is used, the limit is 12% combined. No more than 30% may be fat. Meat byproducts are not permitted; however, beef heart meat is allowed. Extender (bread crumbs, flour, oat flakes, etc.) content is limited to 12%, except isolated soy protein at 6.8% is considered equivalent to 12% of the others. The remainder consists of seasonings, fungi or vegetables (onion, bell pepper, mushroom or the like), binders (can include egg) and liquids (such as water, milk, cream, skim milk, buttermilk, brine, vinegar etc.). The product must be fully cooked, or else labeled "Patties for Salisbury Steak".

  1. Ranhofer, Charles (1894). The Epicurean: A Complete Treatise of Analytical & Practical Studies (1st ed.). B00085H6PE.
  2. Ozersky, Josh (2008).The Hamburger: A History (Icons of America) (1st ed.). London: Yale University Press. ISBN 978-0-300-11758-5.
  3. Moch, Leslie Page (2003). Moving Europeans: Migration in Western Europe Since 1650 (2nd ed.). Indiana University Press. ISBN 0-253-21595-1.
  4. "Salisbury steak". Merriam-Webster Online. Retrieved2009-01-28.
  5. The Relation of Alimentation and Disease By James Henry Salisbury
  6. Food Standards and Labeling Policy, USDA Archived 2011-02-05 at the Wayback Machine, FSIS, September 2005, p. 165

Salisbury steak
Salisbury steak Language Watch Edit Salisbury steak is a dish originating in the United States and made from a blend of ground beef and other ingredients and usually served with gravy or brown sauce It is a version of Hamburg steak Salisbury steakSalisbury steak with brown gravyCourseEntreePlace of originUnited StatesCreated byJ H SalisburyServing temperatureHotMain ingredientsGround beefIngredients generally usedVariousSimilar dishesHamburgerCookbook Salisbury steak Media Salisbury steak Contents 1 Background 1 1 Origin of the name 2 U S standards of identity for packaged product 3 See also 4 References 5 External linksBackground EditMain article History of the hamburger Hamburg steak is known by the name Frikadelle in Germany since at least the 17th century Hamburg was a common embarcation point for transatlantic voyages during the first half of the 19th century and New York City was the most common destination Various New York restaurants offered Hamburg style American fillet 1 2 or even beefsteak a Hambourgeoise Early American preparations of minced beef were therefore made to fit the tastes of European immigrants 3 Origin of the name Edit Coming from this history of ground meat dishes is the Salisbury steak James Salisbury 1823 1905 was an American physician and chemist known for his advocacy of a meat centered diet to promote health and the term Salisbury steak for a ground beef patty served as an entree has been used in the United States since 1897 4 Today Salisbury steak is usually served with a gravy similar in texture to brown sauce along with various side dishes It is a common item in supermarket frozen food sections Dr Salisbury recommended this recipe somewhat different from modern Salisbury steak recipes for the treatment of alimentation digestive problems Eat the muscle pulp of lean beef made into cakes and broiled This pulp should be as free as possible from connective or glue tissue fat and cartilage previous to chopping the fat bones tendons and fasciae should all be cut away and the lean muscle cut up in pieces an inch or two square Steaks cut through the centre of the round are the richest and best for this purpose Beef should be procured from well fatted animals that are from four to six years old The pulp should not be pressed too firmly together before broiling or it will taste livery Simply press it sufficiently to hold it together Make the cakes from half an inch to an inch thick Broil slowly and moderately well over a fire free from blaze and smoke When cooked put it on a hot plate and season to taste with butter pepper salt also use either Worcestershire or Halford sauce mustard horseradish or lemon juice on the meat if desired Celery may be moderately used as a relish 5 U S standards of identity for packaged product EditUnited States Department of Agriculture standards for processed packaged Salisbury steak require a minimum content of 65 meat of which up to 25 can be pork except if de fatted beef or pork is used the limit is 12 combined No more than 30 may be fat Meat byproducts are not permitted however beef heart meat is allowed Extender bread crumbs flour oat flakes etc content is limited to 12 except isolated soy protein at 6 8 is considered equivalent to 12 of the others The remainder consists of seasonings fungi or vegetables onion bell pepper mushroom or the like binders can include egg and liquids such as water milk cream skim milk buttermilk brine vinegar etc The product must be fully cooked or else labeled Patties for Salisbury Steak 6 See also Edit Food portal Frikadeller List of steak dishes Meatloaf Pljeskavica Rissole Swiss steak Tteok galbiReferences Edit Ranhofer Charles 1894 The Epicurean A Complete Treatise of Analytical amp Practical Studies 1st ed B00085H6PE Ozersky Josh 2008 The Hamburger A History Icons of America 1st ed London Yale University Press ISBN 978 0 300 11758 5 Moch Leslie Page 2003 Moving Europeans Migration in Western Europe Since 1650 2nd ed Indiana University Press ISBN 0 253 21595 1 Salisbury steak Merriam Webster Online Retrieved 2009 01 28 The Relation of Alimentation and Disease By James Henry Salisbury Food Standards and Labeling Policy USDA Archived 2011 02 05 at the Wayback Machine FSIS September 2005 p 165External links Edit Media related to Salisbury steaks at Wikimedia Commons Retrieved from https en wikipedia org w index php title Salisbury steak amp oldid 1053462032, wikipedia, wiki, book,

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